Dan Dan Mein (Spicy Chinese Noodles)

So here is news.

We are getting kicked out of our house!

Yes.  The University, whose housing we live in, is seizing the land and booting the tenants.

Time for a feudal uprising!

Not until June, but geez.  Like that makes things better.

And I kinda wanted to move anyway, but geez.  Like that makes things better.

(Okay it does a little.  Time to get a bigger place!  So we'll have space for...wait for it...more babies.)

Anyway, kind of a drag right?  And I don't even want to think about the load of paint and possibly asbestos razing this house will release into the air.

Several layers of latex paint between us and brain damage has not been much comfort.  But don't worry, soon we'll all be breathing it in.

Eh, oh well. 

I'm keeping my quota of turnips this year, lords and vassals.  Don't you think I won't.

Dan Dan Mein (adapted from Anne at My Bare Cupboard...thanks Anne!)

This is an easy, flavorful, slightly spicy noodle dish.  It strikes me as the kind of thing that might be an everyday, simple meal in China but to me was vivid and different and fun.  Filling, light, and tasty as can be.  I recommend it very highly.  I did some Americanizing here, mostly because I wanted to use what was in my cupboard.  I can't say how close the flavor was to the real thing, but I can say it was delicious.  I've included the real ingredients here, as well as what I substituted, and you can find your own balance.

1 1/2 cups water
3/4 cup chicken broth
1 1/2 cups cooked rice noodles
generous 4 tablespoons smooth peanut butter
1 1/2 tablespoons  toasted sesame seeds (I went to the Asian store for these and never regretted it)
2 tablespoons Chinkiang vinegar (I used apple cider)
2 tablespoons soy sauce
1 tablespoon sesame oil
generous tablespoon brown sugar
1 1/2 tablespoons chili garlic sauce
1/2 tsp five-spice powder (I used...anise.  It was good, but I bet Five Spice is better)
Spring onions, preserved vegetables, chopped roasted peanuts, and cilantro for topping (use some or all of these)

While you're cooking the noodles, pour water and broth into a saucepan and let it boil.  Turn off heat and add the remaining ingredients, whisking to combine.  Let the mixture boil for a minute or two whisking it thoroughly - cover and set aside .

Drain and rinse the noodles in warm water then drain again.  Divide noodles into big bowls and pour the sauce over.  Add 1 1/2 tsp of chili garlic sauce on top and stir.  Sprinkle some spring onions, Sichuan preserved vegetables and some chopped roasted peanuts . Garnish with cilantro and enjoy!